Stuffed Cheesesteak Peppers

Welcome to my most controversial recipe post to date…

I know, stuffed peppers…not really as dangerous or scandalous as I made it sound. But, here is some inside info you need to know. Mr. B is from Philly. People from Philly take their cheesesteaks very seriously. First of all you’re either a Pat’s or a Geno’s person, and that decision alone can make or break friendships. Next you’re a “wit” or “wit-out” (onions) kind of person. Lastly, there are only two acceptable choices of cheese; provolone or whiz. You should also know that if it’s not served on an amoroso roll, then it’s not a real Philly cheesesteak (or so I’ve been repeatedly told).

So now that we’ve covered that, you ‘re not olny ready to head to South Philly and order a cheesesteak, but you’re closer to imagining the look on Mr. B’s face when I said we were having stuffed cheesesteak peppers.

There are peppers and mushrooms involved.

There is no roll.

I’m using a Paleo cashew “cheese”.

Once you look past that it’s not really a cheesesteak in the true sense of the word, then this nutritious recipe is a yummy Paleo option.

Preheat oven to 325 degrees. Wash peppers and cut off the tops, remove seeds and membranes. If pepper will not stand up, cut off some of the bumps on the bottom to make it even.

Brush the outside of peppers with olive oil and sprinkle with salt. Bake on a large baking sheet for 20 minutes.

Meanwhile, heat 1 TBSP olive oil in a large skillet. Cook until just browned on the outside and then remove to a plate. Add onions and mushrooms to pan and salt and pepper to taste. Cook about 3-5 minutes, until vegetables are tender. Add meat back in and cook an additional 1-2 minutes. Remove from heat.

Remove peppers from the oven. Add half a slice of cheese to the bottom of the peppers. Fill pepper with meat mixture. Top with remaining cheese.